The taste of marinara sauce made with fresh tomatoes is divine.  Finding the time to peel and seed the required tomatoes can be enough to make you buy a jar!  I decided to try a new approach which eliminated  these tedious steps. The first time I made this, I turned around and bought more tomatoes the very next day so I would have plenty to freeze.

I recommend plum or Roma tomatoes for this recipe as they have fewer seeds than other varieties.  In lieu of the traditional herbs, I use pesto (click HERE for my Asiago Pesto Spread recipe) to flavor this sauce.  Mouth-watering on pasta, this sauce is perfect on pizza as well!

You gotta love it when something so easy is so delicious!

Balsamic Pesto Tomato Sauce

  • 1 1/2 pounds plum tomatoes
  • 3-4 garlic cloves, minced
  • 3 tablespoons balsamic vinegar
  • 1/2 teaspoon kosher salt and freshly ground pepper to taste
  • 3 tablespoons olive oil
  • 1 tablespoon pesto (I use my Asiago Pesto Spread)
  • 1/2 teaspoon sugar

  1. In a food processor, combine the tomatoes, garlic, vinegar, salt and pepper; process until smooth.
  2. Transfer the mixture to a saucepan and stir in the olive oil.
  3. Bring to a boil, then reduce heat and simmer until thickened, about 30 minutes.
  4. Stir in the pesto and sugar and simmer for another 2-3 minutes.

http://fountainavenuekitchen.com/balsamic-pesto-tomato-sauce/

Pesto Pasta Pizza is one of my favorite recipes using this sauce and my homemade pesto. Click on the photo to see the recipe.

This recipe was shared with Mandy’s Recipe Box.